Improved process of preserving eggs



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ARTHUR WADGYMAB, OF ST. LOUIS, MISSOURI, ASSIGNOR TO HIMSE LF, BYRONSLOPER, ,AND W. O. GOULD.

IMPROVED practices or ransnavmc secs.

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TO ALL WHOM IT MAY CONCERN:

Be it known that I, ARTHUR WADGYMAR, of the city and county of St.Louis,.State of Missouri, have invented a new and useful ImprovedEgg-Preserving Process, of which the following is a full, clear, andexact description.

The nature of my invention consists in immersing the egg in such acombination of chemicals as will effect ually destroy the animal life ofthe same without in any manner affecting the quality of the egg as anarticle of food. It also preserves the albumen in its original state, bypreventing it from becoming thin from any cause. By it the membranenextthe shell is toughened and thickened, thus giving additional supportto the shell, which, being itself likewise thickened, effectuallyexcludes all air.

The method of accomplishing this is as follows Take ten (10) pounds oflime, and slake and dissolve it in one hundred and fifty (150) pounds ofwater, specific gravity 1.030. Pour this on the eggs, and let them standili it from six to twelve hours. This will open the pores and preparethem for the remaining process. Then take one hundred and fifty (150)pounds of water, and dissolve in it seven (7) pounds of common salt,four (4) ounces of glycerine, one (1) drachm of nitric acid, two (2)drachms of oxalic acid, one-half drachm of boracic acid, three (3)ounces of carbonate of soda, three (3) ounces of carbonate of potash,the whole compound being of the specific gravity of 1.330. Let thesolution stand until thoroughly settled, and then pour it into thevessel containing the eggs and the first-described preparation, and letthe whole stand from two to ten days, according to the freshnessof theeggs, the lesser time being suflicient, when the-eggs are perfectlyfresh, to produce the desired result.

The union of the glycerine and oxalic acid destroys the animal life ofthe egg, the boracic acid toughens the membrane next the shell, theunion of the oxalic acid with the carbonate of lime forms an insolubleprecipitate, which closes the pores of the shell, effectually excludingthe air, while they all unite in preserving th freshness and sweetnessof the egg.

I do not intend tolimit myself to the specific substances named, butclaim them or their equivalents.

What I claim as my invention, and desire to secure by Letters Patent, is

1. The process of killing the animal life of the egg by the use of thesubstances above described or their equivalents.

2. The process of toughening the membrane next the shell of the egg bythe use of the substances above specified or their equivalents.

3. The process of closing thepores of the egg-shell by the use of thesubstances above specified or their equivalents.

4. The process of preserving eggs, by the combination of the above-namedsubstances or their equivalents,

when used substantially in the manner set forth.

ARTHUR WADGYMAR.

Witnesses:

SAML S. BoYn, HENRY T. CARTER.

